Cinnamon Tortilla Chips & Strawberry Salsa

Tortilla Chips:
5 large flour tortillas
Water
1/4 cup Sugar
2 tsp. Cinnamon

Strawberry Salsa:
2 Green Apples
2 Kiwi
1 medium Orange
1 10oz pkg. Sweetened Frozen Strawberries


Preheat oven to 475. Combine sugar & Cinnamon in a small bowl. Brush
Tortillas w/water. Sprinkle w/sugar & cinnamon mixture. Cut each tortilla into wedges. Spray baking sheet with cooking spray. Place wedges on baking sheet &
Bake 5 to 7 minutes, or until golden brown.
Peel & dice apples, kiwi & orange very small. Put in medium – size bowl. Place
Partially thawed, strawberries in blender or food processor for 20 seconds. Combine
With diced fruit & stir.


(You can make as many chips as needed and use more cinnamon or sugar to taste)

Company Carrots

2 1/2 lbs carrots (cooked)
1/4 cup liquid from cooked carrots
1/2 cup mayonnaise
1 Tbs horseradish
1 Tbs minced parsley
1/2 cup cracker crumbs
3 Tbs butter
Salt & pepper

(double recipe for cake pan size)

Mix liquid from cooked carrots, mayonnaise, horseradish, parsley. Add carrots. Spread into cake pan and sprinkle crackers on top. Place little slices of butter on top to soak into crackers.
Bake at 350 for about 20 min.

Melissa's version of "Chicken Rolls"

1 package of the Morningstar Chicken Strips
1 package of Cream Cheese (soften at room temp.)
1 package of Crescent Rolls
BBQ Shake N Bake (each box comes with 2 bags and 2 things of powder - you only need one) So you can use the other one next time :)

* Line a cookie sheet with tin foil
* Dump whole package of Morningstar Chicken Strips into BBQ Shake N Bake and shake until they are covered.
* Lay the chicken strips on the tin foil covered cookie sheet/pan and bake at 375 degrees for 5-7 minutes until warm
* Put Cream cheese that is softened into a medium size bowl. Then pour a little bit of the BBQ Shake N Bake for a little more flavor and mix up. Then rip the Chicken Strips up into smaller pieces and add in and mix.
* Put a spoon full of the mixture onto the bigger end of each crescent roll and roll up and put on cookie sheet/pan (with out tin foil - I just remove the tin foil from previous use and use the same sheet pan) Brush the top of each roll with butter and if you want you can crush croutons and sprinkle on top...but not necessary.
* Put in oven at 375 and bake 13-15 minutes or until the rolls are cooked.

Chef Ephraim’s Edamame Guacamole

1 large ripe avocado
1 1/2 to 2 cups shelled edamame, blanched in boiling water according to package directions
1 lime, juiced
1 tablespoon soy sour cream
1/8 teaspoon granulated garlic
1/2 cup fresh made pico de gallo
salt and pepper to taste

In a food processor, combine the avocado, edamame, lime juice, sour cream, and granulated garlic and process until mixture is smooth and creamy.

Transfer the guacamole to a bowl and stir in the pico de gallo. Season to taste with salt and pepper. Serve right away or cover and refrigerate until ready to serve.

Black Eyed Pea Salsa/Dip/Salad

Adapted from: Pioneer Woman Cooks

Dressing:
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper

Veggies:
3 stalks celery, finely chopped
3 green onions, sliced
1 red bell pepper, chopped
1 cucumber, peeled, seeded, and chopped
1 jalapeno (optional), seeded and chopped
1 cup (more if desired) chopped cilantro

2 cans black eyed peas, drained.

Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.
Cover and refrigerate for at least an hour. Serve with tortilla chips.

Zuchini Corn Medley

Adapted from: Kelli Smith

Zucchini Corn Medley

2 small zucchini, cubed
1 cup frozen corn
1/4 cup chopped onion
2 tbsp butter, margarine, or olive oil
1/2 cup spaghetti sauce
1/2 tsp salt
1/4 tsp basil
1/4 tsp oregano
Pinch of pepper
1/2 cup of shredded cheddar cheese

In a saucepan saute the zucchini, corn and onion in the butter or oil until tender. Stir in spaghetti sauce and seasonings. Heat through. Stir in cheese until melted.

Grilled Veg Cheese Toast

Adapted from: Mansi Desai


Ingredients:
Bread slices, shredded carrots, shredded lettuce or cabbage, chopped spring onions, 2 green chillies finely chopped, tomato ketchup, shredded white and yellow cheese, butter, green chutney(optional), salt and black pepper to taste, 1 small tsp garlic paste (optional)

Method:
Add the garlic paste to the tomato ketchup. Arrange the bread slices on a baking dish (pizza dish for oven) and apply butter and a layer of green chutney and/or tomato ketchup on them. Then sprinkle all shredded veggies onto it, garnish with spring onions , green chillies and shredded cheese. Top it all with salt and black pepper. Preheat oven to 350 degrees for 10 mins. Now place the baking tray inside the oven and bake for 20 mins or until the cheese melts evenly. At this point, turn on the Broil setting on the oven and let the cheese turn golden brown.

Appealing to your eyes and taste buds, the veg grilled cheese toast is healthy and simple. Use a pizza cutter to cut the toast into 2 triangles. Arrange on a white plate which brings out all the vibrant colours and serve hot!!

Black and White Bean Dip

Adapted From: My Kitchen Cafe



1 can of black beans
1 can of white beans
1 can of corn
1 7oz can of Herdez salsa verde
2 cups of shredded Colby Jack cheese (I used 1 cup monterey jack, 1 cup sharp cheddar)
4-6 chopped roma tomatoes (squeeze liquid out of tomatoes before chopping)
garlic salt to taste (I used about 1/2 teaspoon)
Avocado-optional

Rinse and drain both cans of beans. Also drain the can of corn. Make sure to squeeze liquid out of tomatoes before chopping so the dip doesn't turn runny. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake and 400 for 10-20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.

Zucchinin Mozzarella Medley

3 cups sliced zucchini or other summer squash
1 cup sliced onion
1 garlic clove, minced
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. salt
1 tablespoon olive oil
1 tomato, cut into 12 wedges
4 oz. shredded mozzarella cheese

In a large skillet, saute the zucchini, onion, garlic and seasonings in olive oil until crisp-tender (about five minutes). Gently stir in the tomato; sprinkle with cheese. Remove from the heat and let stand until cheese is melted. Serve immediately.

Curried Cauliflower

Adapted from: Gene

1 head of cauliflower
1 can cream of mushroom
1 cup mayonnaise
1 cup cheddar cheese
1 tsp. curry powder
Bread Crumbs
1-2 tbs. of butter

-Cut head of cauliflower up and steam about 10 minutes
-Then in a small baking dish combine the cream of mushroom, mayo, cheese, curry powder and cauliflower together.
-Toss butter and bread crumbs together and sprinkle over the top
-Bake at 350 for 30 minutes.

* you can cut back the amount of mayo if you want less

Tomato Brushetta

Adapted from:Rachel

1 jar pesto sauce
4 tomatoes - diced
1 onion chopped - if you don't like white onions you can use green onions just try to equal the amount with a white onion
3-5 garlic cloves chopped (depends on your taste to garlic)
1/3 cup olive oil
1 loaf of Italian bread (the skinny loaves and cut in to 1" slices)
Salt and Pepper to taste

-Mix the pesto sauce, tomatoes, onion, and garlic in a bowl and slowly add in the olive oil and mix well. Let sit for 20 minutes
-Toast the bread slices with a toaster or with the broiler in your oven - just watch and make sure they are lightly toasted.
-Then place each slice of bread on a cookie sheet and top with a spoonful of the mixture and top with cheese if you would like and put in your oven under the broil for just a minute until the cheese is melted.